Make the return to highschool slightly extra bearable with these back-to-school recipes, excellent for the schoolyard, the staffroom and all over the place in between.
Vegetable oil spray
3/4 cup (185 ml) buttermilk
1/2 cup (125ml) vegetable oil
1 3/4 cup (220g) self elevating flour
1/2 cup caster sugar
2/3 cup (100g) recent blueberries
Preheat the oven to 180°C.
Spray a 12-hole non-stick muffin pan with vegetable oil or, in the event you choose, place cupcake liners into pan.
Mix butter milk, egg, and oil in a jug and put aside.
In a big bowl sift flour. Add caster sugar and make a properly within the centre.
Add in milk combination stirring till simply mixed, adopted by blueberries.
Spoon combination into the muffin tray, filling to about 2/3 full.
Bake for 20 minutes or till a skewer inserted into the centre comes out clear.
Stand in pan for two minutes earlier than turning out onto a wire rack to chill.
Recipe and picture courtesy of Australian Blueberries; australianblueberries.com.au
Crunchy rainbow wrap
1 sun-dried tomato wrap
2 massive handfuls of spiralised greens, comparable to carrot, beetroot and zucchini
Small handful of parsley leaves
1/2 avocado, sliced
1 tsp toasted sesame seeds
Lemony tahini dressing
2 Tbsp tahini
1 Tbsp Greek yoghurt
1 Tbsp lemon juice
1/2 tsp minced garlic
Prime the wrap with all of the substances. Roll up and safe the wrap.
Extracted from The 5-Minute, 5-Ingredient Lunchbox by Alexander Hart, out now from Smith Street Books, RRP $24.99.
Featured picture: Kerrie Brewer.
For extra back-to-school recipes: